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Nutrition Facts
Serving Size 140 g
(Approx. 10 Servings)
Amount Per Serving
Calories 480 Calories From Fat 290
% Daily Value*
Total Fat 33 g 42%
Saturated Fat 20 g 100%
Trans Fat 1.5 g
Cholesterol 105 mg 35%
Sodium 330 mg 14%
Total Carbohydrate 44 g 16%
Dietary Fiber 0 g 0%
Sugars 17 g
Protein 5 g
Vitamin A 110% Iron 10%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin & Cranberry Scones with Maple Butter

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
10  People


Recipe makes 10 Servings

1 Tbsp baking powder
2 1/2 cup(s) all purpose flour
1 Tsp cinnamon
1/4 cup(s) brown sugar, packed
3 sticks of salted butter, set 1 aside to soften
1/2 cup(s) heavy cream
1 cup(s) H-E-B Organics Pumpkin
1 egg yolk
1/2 cup(s) dried cranberries
3 Tbsp maple syrup
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Preheat oven to 425ºF.
In a large mixing bowl, combine baking powder, flour, cinnamon and sugar. Mix well.
Using a fork or your hands, cut in 2 sticks of butter until flour mixture is the texture of sand.
In a separate bowl, combine cream, pumpkin, and egg yolk.
Combine with butter-flour mixture then stir in dried cranberries.
Turn out dough onto a floured surface and form into a round disk.
Cut into 8 wedges and place on a lightly greased baking sheet. Bake 15 minutes or until brown.
To make maple butter, use a hand mixer to combine maple syrup with softened butter. Beat until smooth.
Serve warm scones with maple butter.



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